Veal with Leek and Carrot

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Ingredients for 4 portions
  • For the ceal shanks
  • 150 g QimiQ Classic, chilled
  • 4 Veal shank(s), boned 150 g each
  • Salt and pepper
  • 2 tbsp Sunflower oil
  • 1 Onion(s), finely diced
  • 60 ml White wine
  • 500 ml Clear vegetable stock
  • For the leek and carrot
  • 300 g Carrot(s), diced
  • 400 g Leek, finely shredded
  • 1 tsp Corn flour / starch
  • Salt and pepper
Method
1.
Season the meat and fry all round in vegetable oil.
2.
Add the onion and flash fry. Douse with the white wine and vegetable stock, cover and allow to cook for approx. 1 hour.
3.
Add the carrots and continue to cook for 10 minutes. Bind with the corn flour.
4.
Add the leek, bring back to the boil and remove from the heat.
5.
Finish with cold QimiQ Classic, season to taste and serve.